Menus & Tags

This Recipe is Featured In:

Tags:

Recent Review

I made this recipe again for Easter, but, for the first time, made it with only two ribs for a small gathering, yielding a 3.5 pound roast instead of the seven or so pounds that the recipe envisions. I put my (proven to be accurate) thermometer into the middle of the roast and took the beef out of the oven when it registered 125, as usual. The result was perfect in the interior, but a little more towards "medium" on the outside than the rare/medium rare that we prefer. So, if you are making this with a smaller roast, I suggest that you take it out at around 120 or so to get a uniformly rare/medium rare output. This was still delicious, but not perfect.